For dough-nuts, take one pint of flour, half a pint of sugar, three
eggs, a piece of butter as big as an egg, and a tea-spoonful of
dissolved pearlash. When you have no eggs, a gill of lively emptings
will do; but in that case, they must be made over night. Cinnamon,
rose-water, or lemon-brandy, if you have it. If you use part lard
instead of butter, add a little salt. Not put in till the fat is very
hot. The more fat they are fried in, the less they will soak fat.